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Baked Persian Rice

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“A wonderful blend of flavors. I love rice, but my husband is not fond of it plain so I look for flavorful ways of preparing it and he really enjoyed this. I used jasmine rice, which is a long-grain but cooks much like a short-grain, and I left mine in the oven for almost 1 1/2 hours to get the golden crustiness I wanted. I like the fact that this can be baked unattended while the rest of the meal is being prepared, eliminating some of the last minute dinner prep. This was improvised from a recipe in The Cook's Bible by Christopher Kimball.”
READY IN:
2hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak rice to cover for 1 hour; drain through a strainer.
  2. Heat oven to 350F and grease a 2-quart souffle' or other baking dish.
  3. Heat olive oil and butter in a large skillet over medium heat until foam subsides; add onion and saute' for 4 minutes; add garlic and saute' another 2 minutes; add spices and salt and saute' for 30 seconds, stirring to combine.
  4. Combine the drained rice and onion mixture and put in prepared baking dish; pour in chicken stock and water.
  5. Place dish in oven (uncovered) and bake for 1 hour or until there is a golden crust on top.

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